Chipotle Chicken Sweet Potato Pumpkin Ale Chili

To soak dried black beans, place them in a pot covered in cold water about 4″ above the beans and soak overnight. (For a fast soak place in a large pot of water and bring to a simmer. Turn off heat and allow them to soak for 1 hour.) To cook them, drain soaked black beans and place them in a large pot filled 4″ above the beans with fresh water and bring to a simmer for 1 to 1 1/2 hours or until beans are tender when tested. Then remove them from heat and set aside.

In a large stock pot saute onion in olive oil over medium-high heat until onion is starting to caramelize. Then add garlic and chipotle peppers and saute until fragrant.

Add chicken and all of the seasonings including adobo sauce and sea salt. Saute for 4 minutes.

Pour in beer and chicken stock. Stir everything around and scrape any brown bits off the bottom of the pan.

Add sweet potatoes, drained black beans and bell pepper. Bring to a simmer, cover the pot and turn heat to low. Cook for at least 2 hours.

Stir in the cilantro and serve. Garnish with Greek yogurt and cheese.